Molded Granose Dessert

Ingredients

• Flavor a pint of milk
• three or four tablespoonfuls of desiccated cocoanut
• Add a tablespoonful of sugar
• two well-beaten eggs

Method

1. 1

   Steep the cocoanut in the milk for twenty minutes.

2. 2

   Add enough milk to make a full pint.

3. 3

   Cook until the custard is set, in a double boiler, or a bowl placed in a dish of hot water.

4. 4

   Add sufficient quantity of dry Granose to make the whole quite thick, and mold in cups.

5. 5

   No dressing is required.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 72. The excerpt below is the record exactly as published.

Molded Granose Dessert. — Flavor a pint of milk by steeping three or four tablespoonfuls of desic- cated cocoanut in it for twenty minutes. (The milk must not be allowed to boil.) If the milk has evap- orated, add enough to make a full pint. Add a tablespoonful of sugar and two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.